Overnight Cinnamon Rolls

Ingredients

• 1 1/2 c warm milk (not hot - see notes)
• 2 1/4 tsp active dry yeast
• 4 1/2 c all purpose flour*
• 1/4 c cane sugar (or white sugar)
• 1 1/4 tsp kosher salt
• 4 tbsp butter, soft
• 1 egg yolk
• 1 whole egg
• 4 tbsp butter, softened
• 1 c brown sugar
• 1/2 c white sugar
• 1 tbsp Cinnamon
• 2 tbsp butter, room temp
• 4 ounces cream cheese, room temp
• 1 1/2 c powdered sugar
• 1/8 tsp vanilla extract
• Pinch of salt

Instructions

1. 1

   Warm the milk and stir in the active...: Warm the milk and stir in the active dry yeast. Sprinkle over top a pinch of sugar (helps in the activation of the yeast). Let this mixture rest for 5-10 minutes until frothy.

2. 2

   In a large mixing bowl of a stand...: In a large mixing bowl of a stand mixer fitted with the bread dough hook, sift together the 4 cups of the flour, sugar and salt. Add in the yeast mixture, softened butter, one whole egg and one egg yolk.

3. 3

   Add in, gradually, the other 1/2 cup of...: Add in, gradually, the other 1/2 cup of flour little by little - you may not need all of it

4. 4

   Stir on low/medium speed for 3-4 minutes until...: Stir on low/medium speed for 3-4 minutes until the texture is smooth (see notes if you do not have a stand mixer).

5. 5

   Use your hands to form the dough in...: Use your hands to form the dough in to a ball and return it back to the mixing bowl. Cover the bowl with a kitchen towel and place it somewhere warm, let it rise for 60 minutes or doubled in size (see notes on kitchen temperature).

6. 6

   Stir together the filling, the white sugar, brown...: Stir together the filling, the white sugar, brown sugar and cinnamon.

7. 7

   Roll out the dough on a lightly floured...: Roll out the dough on a lightly floured surface with a rolling pin to about a 12” x 18” rectangle. Spread 4 tablespoons of softened butter over the dough and sprinkle on the sugar and cinnamon mixture. Gently press all over the dough to stick the sugar/cinnamon to it.

8. 8

   Starting with the edge furthest from you, roll...: Starting with the edge furthest from you, roll the dough toward you in a typewriter motion, tightly tucking it as you go (the looser it is when rolling, the higher chance of the filling running out while baking). Grab a piece of floss or sewing thread for perfect cuts. Slide the thread under the rolled dough, lift up and cross the ends while pulling. This will slice each cinnamon roll. Continue until you have a total of 12 cinnamon rolls cut (see notes).

9. 9

   Lightly grease a 9x13 or an 8x11 (used...: Lightly grease a 9x13 or an 8x11 (used in photos) baking dish with butter (butter leftover from the butter wrapper works well). Cover the baking dish tightly with plastic wrap and place in the fridge up to 24 hours. When you are ready to bake your cinnamon rolls, take them out of the fridge and let them rest on a counter at room temperature (or preferably near a warm area, like the oven) for 2-3 hours. Remove the plastic wrap before baking.

10. 10

    Preheat your oven to 350 degrees Fahrenheit and...: Preheat your oven to 350 degrees Fahrenheit and bake for 25-27 minutes or until the tops turn golden. Pull the rolls from the oven and let them cool for an hour or more so the filling can set up. If you try to eat them right away the filling will spill out.

11. 11

    To make the cream cheese frosting beat together...: To make the cream cheese frosting beat together the softened butter, cream cheese, powdered sugar, vanilla extract and a small pinch of salt. Once the cinnamon rolls have cooled spread on the frosting.